Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.
Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with a teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.
A special thanks to Whole Foods for supporting the Farmers Markets--use this coupon to buy supplementary pantry ingredients to your Farmers Market purchases.
Recipe courtesy of Kim O'Donnel's PNW Veg and this Seattle Times feature. A special thanks for her cooking demo at West Seattle!
¾ pound sweet cherries, stemmed, halved and pitted
1 teaspoon balsamic vinegar
1 teaspoon granulated sugar
¼ teaspoon ground cinnamon
1/8 cup thinly sliced red onion or shallot
Juice of 1 lemon
1 cup cooked quinoa, cooled to room temperature
½ cup cooked brown lentils (from ½ cup dried), cooled to room temperature
1 cup leafy herbs (any combination of mint, parsley, basil, cilantro or sorrel),
stemmed and roughly chopped
½ teaspoon fine sea salt
Extra-virgin olive oil
2 to 3 ounces goat cheese, for garnish (optional)
1. Place the cherry halves in a small bowl. Add the balsamic vinegar, sugar and cinnamon, and stir until the cherries are coated. Let sit for about 15 minutes.
2. Meanwhile, place the onion in a small dish, and cover with the lemon juice. Let sit about 15 minutes.
3. Transfer the cherries and onion with liquids to a large serving bowl. Spread the quinoa in a layer over the top, followed by the lentils in a layer; do not stir. Finish off with a layer of herbs. Sprinkle the salt on the top.
4. Just before serving, using tongs or salad forks, gently mix the layers until combined. Drizzle with oil, then taste for seasoning, adding more salt as needed. Garnish the salad with dollops of goat cheese. This dish keeps well in the refrigerator for 2 to 3 days.
Recipe courtesy of the NYTimes.
Recipe courtesy of Whole Foods Market.
A special thanks for their support of the markets!
Traditionally made with the grain bulgur, tabbouleh salad is full of fresh herbs and vegetables. This recipe substitutes lentils for bulgur, creating a delicious recipe that's gluten free, vegan, and full of protein and fiber. For best flavor, refrigerate the finished recipe at least two hours before serving.
2 ½ cups lentils, any variety
2 tablespoons white wine vinegar (for boiling)
4 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
½ tablespoon salt
¾ tablespoon black pepper
10 fresh mint leaves, chopped
4 tablespoons fresh parsley, chopped
1 large tomato, any variety
¼ cup green onion, chopped
½ large cucumber, peeled and diced
Boil 4 cups of water with the 2 tablespoons white wine vinegar (for boiling). Add the lentils and cook until softened, then drain and rinse with cold water.
In a large salad bowl, combine all other ingredients. Toss to combine, then refrigerate at least two hours before serving.
Recipe courtesy of Bon Appetit. Click here for full instructions.
Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20–25 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.
Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
Serve chicken with rhubarb salsa alongside.
Recipe courtesy of NYTimes. Click here for full instructions.
3 tblsp chopped green garlic
1/2 cup parsley
2 tsp fresh oregano
1/2 cup extra virgin olive oil
Salt and pepper
1 pound asparagus
1 tblsp vinegar
4 ounces feta
Handful of olives
Crushed red pepper
Recipe courtesy of Food52. For full instructions, click here.
1 pound stinging nettles
1/2 cup olive oil
1/2 cup pine nuts
4 garlic cloves
1/4 cup Parmesan cheese, shredded
salt and pepper
8 ounces pasta
3-4 pieces bacon
Sausage (en lieu of bacon)
Recipe courtesy of the NYTimes. Click here for further instruction.
8 large eggs
3 to 4 tomatoes (or tomato sauce for season's sake)
3 tblsp ghee, butter, or oil
3 tblsp coconut oil
2 cups chopped onions
6 garlic cloves
2 tblsp fresh ginger
1 tsp cinnamon
8 cardamom pods
2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp ground turmeric
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 tsp salt
1/2 cup boiling water
3 tblsp cilantro
1 to 2 tsp garam masala
Plain yogurt for serving
Rice or flatbread for serving
Recipe courtesy of Martha Stewart.
1/2 cup (1 stick) butter
1/2 cup plus 2 tbls sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/8 tsp salt
1/2 cup hazelnuts
Jam for filling
Recipe courtesy of the NYTimes. For further instruction, click here.
1 cup fine polenta
3/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons butter
3 tablespoons Parmesan
2 tablespoons olive oil
1 pound mushrooms
2 garlic cloves
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/4 cup dry white wine
1 tablespoon minced fresh parsley
1 cup tomato sauce